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An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Spend less time cooking and more time relaxing at your next barbecue - these char-grilled meats and vegetables are low on labour but deliver big on juicy and smoky flavours.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
We approach an expert on the ground in Turkey for the inside word on the Salt Bae phenomenon. Just how salty is that steak?
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
I've been noticing restaurant-grade wagyu - the really heavily marbled stuff that's as much fat as meat - in good butcher's shops lately. How can I cook it at home?
I love wagyu. It's expensive, but before you baulk at the price (and the fat content), remember that a little goes a long way. The really great thing about heavily marbled wagyu is that it's more forgiving of overcooking.
Cook it in a quality non-stick pan rather than on the barbecue or anywhere else where you're going to get flare-ups. You want to be able to control your heat source to achieve a nice thick, caramelised crust on each side.
Take your steak out of the fridge 15 minutes before cooking to allow the meat to warm to room temperature; this ensures your steak cooks evenly. Season it with good flaky salt and a touch of freshly ground pepper, and make sure the pan is smoking-hot before you begin cooking.
The natural marbling helps to baste your steak so, in my experience, you won't need to add oil to the pan. I prefer to cook wagyu to the medium end of medium-rare to give the marbling a chance to render down and coat the meat fibres.
I prefer it without sauce; my preference is to eat wagyu steak
on its own to savour the unique flavour and texture.
Here are some wagyu recipes to try at home:
Wagyu with horseradish
Wagyu tataki with mizuna salad
Wagyu steaks with soy-braised mushrooms
Seared wagyu carpaccio
Wagyu brisket "pastrami" sandwich with coleslaw
Coconut-braised wagyu beef shin with pickled cucumber salad
Illustration Lauren Haire
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